COOKIE DOUGH COLLAGEN FUDGE (KETO)
Every now and then I create something I am so excited about, I can’t wait to share it with y’all! This Cookie Dough Collagen Fudge is one of those things. So decadent, so melt-in-your-mouth, not to mention sugar-free and easily made dairy-free! There’s no longer any reason to limit fudge to the holiday season… this is sure to be a year-round indulgence! I say “indulgence” because, even though it’s made with clean ingredients, it’s still pretty calorie-dense. Kind of like almond butter – it’s good for you, satisfying and delicious, but you get a lot of calories in a small portion.
Believe it or not, I did keto for a couple years straight way back when, but I quit when I hit a strength plateau. Burning fats for fuel does limit maximal power output as well as overall endurance to some extent. Even still, the keto diet can be beneficial for those with carbohydrate intolerance, insulin resistance or poor blood sugar control, diabetics (with doctor’s supervision), women with insulin-resistant PCOS, and those struggling to lose fat through calorie deficit alone. Keto doesn’t solve insulin resistance, it’s more of a “workaround.”
To add beneficial protein to these rich fudgey squares, I used LIV Body Flavorless Marine Collagen. Collagen improves skin elasticity and appearance, joint health, gut integrity, and overall satiety (more on that here). Also, marine collagen is extra high in type I collagen and more bioavailable than bovine collagen. Use my code “NOEXCUSES” for 20% off all LIV Body products!
If you don’t have collagen peptides, either leave it out and omit the almond milk, OR substitute half as much of any other protein powder (40 grams whey, whey-casein blend, or plant-based protein). This doesn’t always work, but this recipe is pretty forgiving since it’s no-bake! You can also use less collagen or omit it completely.
For added sweetness without any sugar, I used Pyure Organic Stevia Blend, a calorie-free blend of stevia and erythritol that’s twice as sweet as sugar. A virtually identical substitute would be Truvia Natural Sweetener. If you substitute baking stevia, granulated erythritol, or granulated sugar like coconut sugar, you will need about twice as much (three-quarter cup) to achieve the same level of sweetness. Using sugar of course, will make it no longer “keto.” If using stevia extract or drops, please refer to the brand-specific conversion chart.
Other ingredients in this fudge are creamy cashew butter, vegan buttery spread, unsweetened almond milk, and vanilla extract. Feel free to sub the cashew butter for creamy peanut butter, creamy almond butter, or sunflower seed butter…. whatever you have!
The vegan buttery spread can be substituted for solid coconut oil (choose “refined” if you don’t want your fudge tasting like coconut), or regular unsalted butter (preferably grass-fed). The unsweetened almond milk can be substituted for any milk you like.
Of course, the chocolate chips are optional, but highly recommended! I used sugar free dark chocolate chips, but you can use any kind of chocolate chips if you’re not doing keto!
You also might want to double this keto Cookie Dough Collagen Fudge recipe because it won’t last long!
Here’s the printable recipe! Please rate and/or comment below if you try it 😉
This post contains affiliate links and is sponsored by LIV Body.
Cookie Dough Collagen Fudge (Keto)
- 1/2 cup cashew butter* or peanut butter
- 3 tbsp. unsweetened almond milk*
- 2 tbsp. vegan buttery spread* or coconut oil
- 1 1/2 tsp. pure vanilla extract optional
- 2/3 cup (80g) flavorless collagen peptides* I used LIV Body Marine Collagen, use code "NOEXCUSES" for 20% off
- 1/3 cup calorie-free sweetener* I used one that's twice as sweet as sugar
- 1/4 tsp. sea salt optional
- 3 tbsp. sugar free chocolate chips optional
*See blog post above for more substitutions.
- Melt cashew butter, buttery spread, almond milk and vanilla in a small saucepan over medium-low heat.
- Remove from heat and whisk in collagen peptides slowly to avoid clumping.
- Add sweetener and sea salt, stirring in until dissolved. Taste test to see if you would like your fudge sweeter, and if so, add 1-2 tablespoons more sweetener.
- Line a 7"x5" Pyrex dish or 8"x4" loaf pan with parchment paper and pour fudge into bottom.
- Allow fudge to cool for about 5 minutes, then sprinkle chocolate chips on top (optional).
- Place in freezer for about two hours or until set, then enjoy!
- Store leftovers in an airtight container in the fridge up to one week or in the freezer up to one month.
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